Pennsylvania Dutch Chicken and Corn Soup

Name: Pennsylvania Dutch Chicken and Corn Soup
Yield: Serves 6
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 2 tablespoons, minced fresh chives; , Salt and pepper; 2 , large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped; 4 , ears corn, husks and silk removed; 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , celery ribs, chopped fine; 8 cups, chicken broth; 2 (5- to 7-ounce) bone-in, chicken thighs, skin removed, trimmed; 1 (10- to 12-ounce), split bone-in chicken breast, skin removed, trimmed; 2 tablespoons, minced fresh parsley

Main Courses
Vegetables
Chicken
Soups

By Christie Morrison ･ Appears in Cook's Country October/November 2015

Deep chicken and corn flavors make this soup delicious. Rivels make it memorable.

SERVES 6

TIME 2 hours

Pennsylvania Dutch Chicken and Corn Soup

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